White Christmas Truffles

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   1. In a large pot over medium low heat, combine butter, milk, semi-sweet chocolate, and salt. Stir continuously until melted and smooth.

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   2. Add pudding mix and continue to stir constantly for 3 minutes to allow the pudding to dissolve into the chocolate.

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   3. Add the Marshmallow Fluff and stir until the ribbons of white disappear and the entire mixture is consistently smooth and brown. Remove pan from heat.

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   4. Carefully pour the mixture into a 9x9 dish that you've lined with wax paper. Smooth the top. Place dish in the refrigerator for at least 2 hours. They have to become completely cooled and set in order to roll. The timing will differ based on your refrigerator setting. I have actually allowed them to cool overnight and had great success.

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   5. In a food processor, grind the white chocolate chips until flaky. Pour into a shallow dish.

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   6. Once the chocolate mixture has finished cooling in the fridge, remove it from the fridge. Use a melon baller or small cookie scoop to scoop out teaspoon sized pieces of dough and roll between your hands into a ball. You will want to work fast so you don't melt the truffle with the heat from your hand. Roll the truffles in the flaked white chocolate.

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   7. Arrange the rolled truffles on at cookie sheet and place in the freezer for 3 minutes to firm up.

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   8. Arrange the truffles on a serving dish or gift container. Enjoy!

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   Note: These candies need to be stored in the refrigerator and will be good for at least a week.

No additional tips available.